Smoked Halibut

Skip the salmon tonight and try something new – smoked halibut with homemade tartar sauce.

Before smoking halibut, you’ll want to brine it for at least three hours in the refrigerator. This brine uses a combination of sugars and coriander

Once the brine has soaked in, rinse the fish and smoke it a low temperature for about 2 hours or until the fish reaches 140F degrees.

At this point, you can serve it hot, or chill it and serve it cold with homemade tartar sauce and capers.

Smoked Halibut

Course: Main Course

Cuisine: American

Keyword: halibut, smoked

Prep Time: 6 hours

Cook Time: 2 hours

Total Time: 8 hours

Servings: 4

Calories: 502 kcal

Author: Christie Vanover

Skip the salmon tonight and try something new – smoked halibut with homemade tartar sauce.

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Ingredients

Smoked Halibut

• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup kosher salt
• 1 tsp ground coriander
• 2 lbs fresh halibut

Homemade Tartar Sauce

• 2 tbsp white onion minced
• 1/4 cup tomatoes diced
• 2 tbsp dill pickle diced
• 1/2 cup mayonnaise
• 2 tsps vinegar from a jar of hot peppers
• salt to taste

Instructions

Smoked Halibut

1. Mix the sugars, salt and coriander together. Rub all over the halibut. Wrap in plastic wrap, place on a rimmed sheet pan and brine in the fridge for 3 hours.
2. Remove the plastic wrap and rinse of the fish. Pat it dry. Set it on a drying rack over a sheet pan for 1-2 hours in the fridge.
3. Heat the smoker to 200 degrees. Smoke for 2 hours or until the internal temperature reaches 140 degrees.

Homemade Tartar Sauce

1. Mix all the ingredients together and serve with the fish.

Nutrition Facts

Smoked Halibut

Amount Per Serving

Calories 502 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 3g19%

Cholesterol 122mg41%

Sodium 14548mg633%

Potassium 1026mg29%

Carbohydrates 27g9%

Sugar 26g29%

Protein 42g84%

Vitamin A 260IU5%

Vitamin C 2.5mg3%

Calcium 39mg4%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.